1Brine the chicken (if not pre-brined): Mix lukewarm water and salt, add cold water to cool, then add chicken breasts and let sit for 15 minutes or up to 6 hours. Rinse and pat dry.
2Brine the chicken (if not pre-brined): Mix lukewarm water and salt, add cold water to cool, then add chicken breasts and let sit for 15 minutes or up to 6 hours. Rinse and pat dry.
3Brine the chicken (if not pre-brined): Mix lukewarm water and salt, add cold water to cool, then add chicken breasts and let sit for 15 minutes or up to 6 hours. Rinse and pat dry.
4Preheat oven to 450°F.
5Preheat oven to 450°F.
6Preheat oven to 450°F.
7Place chicken breasts in a baking dish, brush with butter or olive oil, then sprinkle with a mixture of salt, pepper, garlic powder, and paprika.
8Place chicken breasts in a baking dish, brush with butter or olive oil, then sprinkle with a mixture of salt, pepper, garlic powder, and paprika.
9Place chicken breasts in a baking dish, brush with butter or olive oil, then sprinkle with a mixture of salt, pepper, garlic powder, and paprika.
10Bake for 15-18 minutes, or until internal temperature reaches 165°F. You can broil for the last 3-5 minutes for crispier chicken.
11Bake for 15-18 minutes, or until internal temperature reaches 165°F. You can broil for the last 3-5 minutes for crispier chicken.
12Bake for 15-18 minutes, or until internal temperature reaches 165°F. You can broil for the last 3-5 minutes for crispier chicken.
13Remove from oven, transfer to a plate, loosely tent with foil, and let rest for 5-10 minutes.
14Remove from oven, transfer to a plate, loosely tent with foil, and let rest for 5-10 minutes.
15Remove from oven, transfer to a plate, loosely tent with foil, and let rest for 5-10 minutes.
Brining chicken is a must for juicy results. It can be done in 15 minutes or up to 6 hours.
Use a cooking thermometer to ensure the chicken is cooked to 165°F.
Let the chicken rest for 5-10 minutes after baking to lock in juices.
Customize with your favorite seasonings (Italian seasoning, Cajun seasoning, Za'atar, taco seasoning, etc.).
For crispier chicken, broil for the last 3-5 minutes of cooking time.
Don't use glass dishes; the maximum recommended temperature is 425°F. Use metal baking sheets instead.
Store cooked chicken in a sealed container in the refrigerator for up to 3 days or freeze for up to 3 months. It is recommended to shred, dice or slice the chicken before freezing for easier use.